Step 1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into fries. Cut the zucchini into thick sticks. Place the sweet potato on a lined oven tray, and the zucchini on a second lined oven tray. Drizzle both trays with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.

Step 2

While the veggie fries are baking, trim the ends of the green beans. Slice the lemon into wedges. When the fries have 10 minutes cook time remaining, add the green beans to the zucchini tray, tossing to coat. Return to the oven until tender, 10 minutes.

Step 3

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the grated Parmesan cheese and panko breadcrumbs.

Step 4

Dip the chicken tenderloins into the seasoned flour, then in the egg, and finally in the panko-Parmesan mixture. Transfer to a plate.

Step 5

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. Cook the chicken in batches, turning, until golden and cooked through, 5-7 minutes. Transfer to a plate lined with a paper towel. TIP: Chicken is cooked through when it's no longer pink inside.

Step 6

Divide the cheesy Parmesan chicken strips, sweet potato and zucchini fries and green beans between plates. Serve with the lemon wedges and garlic aioli.